Manoj Aswal promoted to exec chef at Kempinski Ajman
He joined Kempinski Hotel Ajman in 2013 as chef de cuisine
Kempinski Hotel Ajman has appointed Manoj Aswal as its new executive chef. An Indian national, Aswal has an extensive culinary background with more than 13 years’ experience in the hotel industry.
His career started in 2004 with The Luxury Collection India as junior sous chef, where he managed the culinary team and became senior sous chef in 2011.
During the journey of his career, he has participated in various international food festivals in Cambodia, the US and Ethiopia.
He joined Kempinski Hotel Ajman in 2013 as chef de cuisine and successfully re-positioned the signature restaurant, Bukhara, as a celebrated dining venue in the Northern Emirate. His accomplishments resulted in his promotion to the position of executive sous chef in 2015.
He was also part of the creative team who created and launched a variety of F&B concepts, such as the successful Friday Garden Brunch at Café Kranzler and, recently, the New York-style Italian Brunch at Sabella’s. Aswal now begins his new journey as executive chef in charge of the culinary team for the ten outlets of the hotel.
Commenting on his appointment, Aswal said: “I am excited to embrace this new challenge, intermingling quality and creativity for new food concepts. Food travel is a hot topic these days and our guests have increased expectations. We constantly adapt our concepts to ensure that dining at our hotel will remain an ongoing, memorable experience.”